Nutritional Facts

Directions

In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake.

Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.Yield: 10-12 servings.

Originally published as Icebox Cake in Reminisce
July/August 1998, p63

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"My mom made this cake for years because it was inexpensive, and yet still a luxury back in the 60s and 70s. We didn't make stacks, however. She just had me put whipped cream on each cookie and sandwich them on end until a long cake was formed. Refrigerating it is an important step for the wafers to absorb the moisture. I have found the wafers in my small town on the top shelf of the cookie aisle. Best cake ever, especially if you have a little one involved in making it. They will believe they are the king/queen of cakes. :)"

"My best friend has made this for years and I could never to this day find those chocalate wafers and still haven't. But thanks to mwaxham I hope I can now. Thank you so much. Now I know where to look for them. I love this dessert......"